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Tom Yum Soup

Tom Yum Soup


Sweet & Sour Thai Soup

Difficulty: 2 / 5


  • 8 cup vegetable stock or water
  • 5 stalks dried lemongrass
  • 1 dried Arbol Pepper, deseeded and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 5-6 dried kaffir lime leaves or 5-6 fresh kaffir lime leaves, torn
  • 4-5 1/4" thick slices fresh galangal or fresh ginger
  • ½ cup coconut milk
  • 2 tsp palm sugar, grated
  • 8-10 cherry tomatoes, halved
  • 10-12 medium-sized shrimp, shelled and deveined
  • 1 small bunch fresh oyster or shitaki mushrooms, cut into halves
  • 2 tbsp red thai chili paste
  • 3 tbsp fish sauce
  • 2 limes, juiced
  • 1 tbsp Lemongrass Mint Balsamic
  • 1 lime, quartered
  • 1 red thai chili pepper, thinly sliced
  • Cilantro leaves, for garnishing

Step 1 - In a deep saucepan, stir together stock, lemongrass, galangal, arbol pepper, garlic,and kaffir lime leaves. Bring to a boil and then simmer for 5-6 minutes to infuse the broth.

Step 2 - Stir in remaining ingredients (except chili pepper, quartered limes and cilantro)and stir to combine. Simmer soup for 5-7 minutes to cook prawns. Taste soup for balance of sour, sweet, saltiness and heat, then divide into 4 bowls and top with handfuls of torn cilantro and chili pepper, as desired and extra lime wedges for extra lime if needed.

  • Lemongrass
  • Lemongrass Mint Balsamic